About Us
Structure
Structure is a high priority since the formation of the herd, based upon balance of body parts and proper spacing of body width between elbows and rear knees; and 45° angle in pasterns and thus 8 toes of equal length. Further, structure of skeleton should result in a spinal column being a half circle when the nose is to the ground and the tail is extended to the ground in arc form. The highest point of the skeleton should be at the junction of the back and loin (vertebral and lumbar vertebrae) all resulting in formation of a half circle with a 90° angle at the point of the shoulder (scapula and humorous) and 135° angle at the knee (femur and tibia/fibula), and point of shoulder and knee at the same height parallel to the ground. This will result in adequate body capacity for heart and lungs, and stomach and intestinal tract for maximum production. Further, proper muscle and fat development can result per genetic makeup resulting in desirable lean to fat ratio and allowing for development of meat eating qualities.
Maternal
Sows should have 14 or more teats, evenly spaced and of moderate length, along with a well developed vulva.
Gilts should cycle at about 6 months of age and breed at 8 months of age so as to farrow at 1 year of age. When weaning at 3 weeks, sows farrow at 150 day intervals and raise 5 litters by about 3 years of age. Additional litters may be expected if sows are fed and cared for properly.
Litter size at farrowing can average 10 piglets, with most of the piglets raised.
With proper reproductive and skeletal structure, and birth weights averaging 3.33 lb. per piglet, farrowing difficulties should be minimal resulting in few if any stillborns. Piglets should be aggressive at birth and sows very calm during farrowing. Piglets should be aggressively eating creep feed when weaned and therefore make for a smooth transition.
Growth
Pigs should gain between 1.8 and 2.0 lb. per day during the growing and finishing periods (65 to 265 lb.) and easily grow to 300 lb. while still gaining rapidly and efficiently without developing extra fat.
Carcass
Market hogs (barrows) at desirable market weights of 250 to 280 lb. should have approximately 0.85 to 1.0 inches of backfat (boars corresponding average of 0.75 inches and gilts 0.85 inches backfat). Loineye averaging between 6.0 to 6.50 square inches are desired.
Meat Eating Quality
Meat eating quality traits consist of and should be:
Tenderness: instron ≥ 6.50 and sensory ≥ 6.75
Juiciness: ≥ 6.50
pH: 5.0 to 6.0
Marbling (%IMF): ≥ 2.0
Flavor